Preparation

For caramelized onions:
Heat oil in heavy
large skillet over medium-high heat. Add
onions. Sauté until golden, about 18 minutes.
Remove from heat. Sprinkle with vinegar;
stir to blend. Season with salt and pepper.

For candied walnuts:
Combine first 4
ingredients in another heavy large skillet.
Bring to boil, whisking. Boil 1 minute. Add
walnuts; stir. Toss until syrup forms glaze
on nuts, about 3 minutes. Transfer nuts to
sheet of foil and quickly separate nuts with
forks. Cool. DO AHEAD: Can be made 2 hours
ahead. Let stand at room temperature.

For croutons:
Preheat oven to 350°F.
Place bread cubes in large bowl. Drizzle
with oil, tossing constantly to coat
evenly. Scatter cubes in single layer on
rimmed baking sheet. Sprinkle with salt
and pepper. Bake croutons until crisp,
stirring occasionally, about 15 minutes.
DO AHEAD: Can be made 2 hours ahead. Let
stand on sheet at room temperature.

For salad:
Whisk oil and vinegar in small
bowl. Season dressing with salt and pepper.

Place arugula in very large bowl. Drop
in onions, tossing to distribute evenly. Add
nuts, croutons, and goat cheese. Toss with
enough dressing to coat lightly.